Nice article, Drew. For the IPA, couldn’t you do a whipping siphon hop tincture in lieu of dry hopping (as mentioned on page 75 of the Experimtal Homebrewing book) or use a draft infuser in a keg to keg transfer (page 77). If one has the equipment, why not, right?
Very cool! Luckily I never need to turnaround beer very quickly but if I ever do I know where to turn. The one time I rushed a beer I got diacetyl from removing it from the yeast too soon. It was the result of being impatient vs. being in a hurry.
Hefeweizen is a great style to turn around quickly and the hefe yeast strains are such aggressive yeast that there should be no problem with fermentation wrapping up in under three days. I once brewed a hefe and had it in the bottle, fully carbonated, in ten days.
Goddammit. Why did we not think of this? Perhaps we should now keep quick infused hop tinctures around like we apparently do with habenaros (husband has a woozy bottle with a clear liquid in it that just says “Habenaro” - kind of scares me a bit)… wonder how long you could let something like that sit in a woozy bottle without it getting weird. Huh.
Oh, no mocking of me for that one. It was a club brew session and I sent a couple of the guys in to weigh and grind the grain. Little did I know that they had enjoyed some morning chemical enhancements and they lost track of the amount they had weighed out.